Copper Mountain Caramel Cake

What better of a recipe that combines my favorite C foods... chocolate, caramel, and Cool Whip!?! This is the latest recipe that I have baked, and I thought I would share it with yall! It would be perfect for entertaining a crowd for a BBQ or pool party this summer. My sorority little sister's mom gave me the recipe after I raved about it. We both have enjoyed snacking on it this last week!

Copper Mountain Caramel Cake

Ingredients:

• 1 box German Chocolate Cake (and the other ingredients to prepare that cake according to the box's directions)
• 1 12 1/4 oz jar caramel topping
• 1 14 oz can sweetened condensed milk
• 1 12 oz container Cool Whip
• 4 Heath bars (regular size)
  

Directions:

1. Make cake according to box directions and pour into 9x13" greased pan.

2. While warm pierce with fork (I use a large meet fork).


3. Mix caramel topping with condensed milk and pour over cake (I make sure to pour slowly and allow some of it to seep in the cake, instead of dumping the whole bowl).

4. Refrigerate (I waited about 2 hours).

5. Frost with Cool Whip and sprinkle crushed Heath Bars on top.

mmmmm... It is ready to eat!!!!!